In our house, pizza Friday is a thing. Maybe not every Friday because life happens, but when I do I’ll make a batch of homemade pizza dough. Sometimes I just make one large pie or divide it up for a build-your-own-pizza situation. No matter how you slice it, pizza dough is a perfect blank canvas to get creative with toppings or for just about anything!
Pizza dough is pretty universal too! Besides pizza, you can roll it thin for a flatbread, stuff it with ingredients for a homemade calzone or roll up toppings for Stromboli. You can even make breadsticks out of it. I originally had shared this recipe years back, but it was apart of a pizza recipe so it was a little tricky to find. I have some fun recipes planned for this dough, so I decided to make it its own recipe post.
This homemade pizza dough is my one and only, my go-to and I will never use any other recipe. Ever.
To make this homemade pizza dough, you will need:
- 1/2 teaspoon honey
- 1 cup warm water
- 2-1/4 teaspoons or 1 (1/4 ounce) packet active dry yeast
- olive oil
- 2-1/2 cups unbleached flour
- 3/4 teaspoon kosher salt
In a bowl, combine the flour and kosher salt and set aside.
Dissolve the honey in 1 cup of warm water that is around 110-115°F.
Then stir in the active dry yeast and let it stand for 10 minutes so the yeast has time to gobble up the honey in the water and blooms.
Alternatively, you can do this in the bowl of your stand mixer. I only did this in a glass bowl so you can see how it looks easier this way than in a dark stainless steel bowl.
Add the yeast mixture to the bowl of your stand mixer – if you didn’t already start off this way, that is fitted with the paddle attachment, and add in 1 teaspoon of olive oil. Mix on low speed to combine.
With the mixer on low speed, gradually add in the flour until incorporated.
Then scrape off the dough from the paddle attachment and switch over to the dough hook. Mix on low speed until a smooth dough forms, this should take around 6 minutes or so.
Next form the dough into a smooth ball and add to a large bowl that has a teaspoon of olive oil in it. Gently roll the dough in the olive oil until coated, smearing the oil along the inside of the bowl to coat its sides. Cover with a tea towel or kitchen towel and allow it to rise for 1 hour.
Once the dough has risen, turn it out onto a clean, lightly floured surface.
Use your hand to “punch” down the dough, releasing the air inside of it.
Stretch the dough to the fit the desired pan or to a shape you need and follow the instructions for the recipe you’re using so you have accurate temperatures and times. Whether it’s for pizza, flatbread or breadsticks times and temperatures may vary.
It’s as simple and as straightforward as that!
To find pizza recipes click here. For my whole wheat pizza dough, click here.
Enjoy! And if you give this homemade pizza dough recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Pizza Dough
Ingredients
- 1/2 teaspoon honey, a generous ½-teaspoon
- 1 cup warm water, 110-115°F
- 2¼ teaspoons 1 envelope active dry yeast
- 2 teaspoons olive oil - divided
- 2½ cups unbleached all-purpose flour, plus more for dusting
- 3/4 teaspoon kosher salt
Instructions
- In the bowl of your stand mixer whisk together the honey with the warm water until dissolved. Insert the paddle attachment and stir in the yeast and let it sit and bloom for 10 minutes.
- Stir in 1 teaspoon of olive oil.
- In a medium bowl, whisk together the flour and kosher salt. With the mixer on low speed, gradually add in the flour mixture. Once incorporated, scrape the dough off of the attachment and switch over to your dough hook. Mix on low speed for about 6 minutes or until a smooth dough forms.
- Shape the dough into a smooth ball and place it into a bowl with the remaining teaspoon of olive oil. Turn to coat in the oil and use the dough to work the oil along the inside of the bowl. Cover with a tea towel or kitchen towel and allow it to rise on your kitchen counter for 1 hour.
- Once the dough has risen, turn it out onto a clean, lightly floured surface and "punch" down the dough to expel the air inside it.
- Stretch the dough to the fit the desired pan or to a shape you need and follow the instructions for the recipe you're using so you have accurate temperatures and times. Whether it's for pizza, flatbread or breadsticks times and temperatures may vary.
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THANK YOU in advance for your support!
What perfect timing- Friday night pizza has become a tradition in my house too. Any tips on how to stretch the dough?
Oh that’s great, Laurie! I don’t have any tips other than using my fingers and doing it on either a lightly floured surface or in a well oiled pan – I just depends on if you’re grilling it or baking it in a hot oven. I don’t toss it in the air or anything like that, I’m not that talented.
I’ve tried a bunch of recipes for pizza dough but this one is definitely my favorite by far. I used to buy pizza dough but now I’ll always make your recipe!
Mandy! Your comment made my day! Thank you for taking the time to not only make this recipe but to leave such a kind review. I appreciate you!
if you don’t have a stand up mixer with paddles what can you use.
Food processors often have a plastic “dough” paddle. Also, can knead the old fashioned way by hand for 8 to 10 minutes (on floured surface, fold, push, turn, repeat).
Sadly, my food processor does not. But great tips nonetheless!
If you are making pizza crust in advance, how long should the crust be prebaked for? And what temp?
I haven’t prebaked this pizza crust, so unfortunately I can’t advise you. However, it bakes up in under 20 minutes so it may be best to bake it fresh. 🙂
Can I make this ahead of time and store for a few hours in frig? I have to make more than one and will need some time to prep the filling and don’t need it until dinner for company?
Sure!
Can you cut the dough in half to make two pizza out of this? Would you shorten the baking time in half as well? I’m so excited to try this recipe
We usually do two pies. To double the result would I simply double the recipe?
Hi Lee! Great question! If you’re looking to make 2 large pizzas then yes – double it. 2 medium pizzas, I would not double it. Hope this helps!
A couple comments/ questions:
— for some reason, despite using super fancy thermometers that read water temperature , and good yeast [not expired etc], I don’t get the yeast to “gobble up the honey in the water and bloom”. Help?
— would it be ok to put the dough in the fridge if I don’t plan to use it right away? If so, would I be doing so before the rise in step 4?
Hi E! I’ve noticed that with yeast and honey, you won’t get the same reaction as sugar and yeast. Is your dough still rising though? And yes, right after making it pop it into the fridge for a few days, then pull it out and let it rise before making pizza.
Best pizza dough recipe ever!! I absolutely suck at making dough – anything with yeast I tend to screw up. But not this recipe. I’ve made several batches and they have all turned out perfectly! It makes great pizzas and even better calzones (for which I used the Simply Scratch recipe too). Totally perfect. Highly recommend.
I’m so happy to hear that, Kristin! Thank you for taking the time to not only make this recipe but to leave such a great review. It’s greatly appreciated!
I tried your recipe and needed at least 1/2 cup more flour, has anyone else had the same problem?
Can you use 1 packet of dry yeast which is typically 2 1/4 tsp, not 2 1/2?
Hi Missy! Yes! It should read 2-1/4 teaspoon or 1 envelope. My apologies for the confusion.
I have not tried your recipe, yet. Nor is this a comment on this recipe, but rather helpful tip .
Instead of using plastic wrap or tea towels to cover bowls, I use cheap shower caps to cover by bowl or mixer bowl. Even after I clean mixer bowl, I throw dough hook, beater and whisk back into mixer bowl and cover with the shower cap to keep dust out and off of items.
I love this!! Absolutely brilliant. I’ll be picking up one asap!
If I want to just make a Margarita Pizza with red sauce and Mozzarella Cheese, What temp would you recommend and for how long.
I want to try this recipe this upcoming week! Do you think it would work for, say, a super thin 10″ pizza? Can this dough stretch pretty thin? Thanks!
Hi Avi! I would divide the dough in half first, but yes! Enjoy!
Where do you find the cooking times?
There aren’t many I follow on FB. You’re one of them. Even when I have a recipe I’m happy with, if I see one of yours, I give it a try. If I’m looking for a new recipe on Pinterest, if one of yours pops up, that’s the one I choose. Thanks for all the new meal ideas. I’m sure my family appreciates them too.
For pizza crust what temp and fir how long to bake?
Is it possible to make this without the salt or do you need it to help in the rising process? My husband is on a low salt diet. Thank you.